Momos are a popular South Asian dumpling, originating from Tibet but widely

enjoyed across Nepal, Bhutan, India, and beyond. They're typically filled with a

mixture of meat or vegetables and then steamed, though they can also be fried or

pan-cooked for a different texture. Here’s a basic guide on how to make vegetable

momos, which you can modify to include meat or other fillings if you prefer.

Ingredients:

For the Dough:

● 2 cups all-purpose flour

● 1/2 teaspoon salt
● Water, as needed to make a firm dough

For the Vegetable Filling:

● 1 cup finely chopped cabbage

● 1/2 cup grated carrot
● 1/4 cup finely chopped bell pepper
● 1/4 cup finely chopped onions
● 1 tablespoon finely chopped garlic
● 1 tablespoon finely chopped ginger
● 1/4 cup finely chopped green onions
● Salt to taste
● Pepper to taste
● 1 teaspoon soy sauce
● 1/2 teaspoon sesame oil (optional)
● Oil, for cooking the vegetables

Instructions:

Preparing the Dough:

​ Mix the Flour and Salt: In a large mixing bowl, combine the all-purpose flour and salt.
Gradually add water and knead until a smooth and firm dough forms. The dough
should not be too soft or sticky.
​ Rest the Dough: Cover the dough with a damp cloth and let it rest for at least 30
minutes. This helps the gluten relax and makes the dough easier to work with.

Making the Vegetable Filling:

 ​ Cook the Vegetables: Heat a little oil in a pan. Add the onions, garlic, and ginger, and
sauté for a few minutes until fragrant.
​ Add the Rest of the Vegetables: Add the chopped cabbage, carrots, and bell peppers
to the pan. Cook until the vegetables are soft but still have a bit of crunch.
​ Season: Season with salt, pepper, soy sauce, and sesame oil. Mix well and turn off
the heat. Let the filling cool down.

Shaping the Momos:

​ Roll the Dough: Divide the dough into small portions. On a lightly floured surface, roll
each piece into a thin circle about 3 inches in diameter. Keep the center slightly
thicker than the edges.
​ Fill the Momos: Place a small amount of the vegetable filling in the center of each
rolled-out dough circle.
​ Shape the Momos: Bring the edges of the dough together and pinch to seal, creating
pleats if you like. There are many ways to shape momos, so feel free to experiment.
The goal is to ensure the filling is completely enclosed.

Cooking the Momos:

​ Steam the Momos: Prepare a steamer by boiling water in the bottom section. Place
the shaped momos on a greased steamer tray or on cabbage leaves to prevent
sticking. Make sure the momos are not touching each other.
​ Steam: Cover and steam for about 10-12 minutes or until the dough becomes glossy
and translucent. The exact time may vary depending on the size of your momos and
the intensity of the steam.

Serving:

● Serve the hot momos with a spicy dipping sauce, such as a tomato-based chutney or
a sesame sauce.

Momos are versatile, so you can get creative with the fillings, experimenting with different

meats, cheeses, or other vegetables according to your taste preferences. Enjoy making and

eating your homemade momos!